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Rosemary Glazed Pork Tenderloin Medallions


8-ounce pork tenderloin cut into 1-inch medallions

Few Sprigs of fresh rosemary


1 tbsp fresh fine diced rosemary

1 garlic clove minced

1 tsp Dijon mustard

1 tbsp vinegar 4 tsp of olive oil

2 tsp sugar free maple syrup

¼ tsp salt

½ tsp pepper

Whisk all ingredients together


Preheat oven to 425 degrees In a skillet over medium high heat sear each sides of the medallions for 2 minutes per side. Transfer medallions to a shallow baking dish. Brush or spoon the glaze evenly over the medallions.

Bake for 12- 15 minutes.

Remove from oven and let rest covered for 5 minutes.

Recipe yields 2 - 4-ounce servings of tenderloin with glaze.

Garnish with fresh rosemary twigs.

Recipes by @deasrecipes

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